It’s finally Friday, so it’s time for another edition of Friday Favorites!
It was a great week for me! Since we had a three day weekend, it was a short week. For some reason, 4 days felt like a breeze. It doesn’t make much sense, but I’ll take it.
I also applied for and was accepted to my new apartment complex! Since me current lease is up on April 30, the plan is to move on April 28. I HATE moving, but I’m ready for a change of scenery. I’m also ready to live in an apartment that isn’t under three very immature college guys. It’s amazing how much I’ve grown up since graduating and it’s been less than a year!
Here are a few favorites from this week:
Green Valley Organic Yogurt
This is basically the only non-Greek yogurt that I’ll eat. It’s amazing how much richer and creamier 2% yogurt is compared to 0%. That little bit of fat makes all the difference!
Organic Girl Super Greens
Baby red chard, baby tat soi, baby spinach, baby green swiss chard, baby arugula
While I was shopping at Whole Foods last weekend, I picked this up instead of my usual baby spinach. Since I eat a salad at some point every day, I figured that it wouldn’t hurt to change up the base a little bit.
Let’s just say that I’ll be doing the same thing again this weekend
A Simple Grilled Cheese Sandwich
Can you think of a better lunch?
I think not.
This quote describes me perfectly. I know I make mistakes every single day, but I never quit.
Mt. Vikos Feta
This is definitely my favorite brand of feta cheese. It’s the best!
Our Barrel-Aged Feta Cheese comes from high in the mountains of Thessaly and Macedonia, sheep and goats feed on local grasses, wild herbs, and flowers. The resulting fresh milk makes Mt. Vikos cheeses exceptional. Mt. Viko’s Barrel-Aged Feta is made from fresh milk of free-ranging sheep and goats. This feta cheese is made during months when grasses are green for a sweet flavor. Authentic Barrel-Aged Feta from Greece is very rare in the USA. Mt. Vikos Barrel-Aged Feta is made in a traditional manner by a small family dairy in central Greece. The feta is molded into large round forms, which is then stacked into 120 lb. barrels. The cheese ages in these wood barrels for four months, allowing the cheese to become complex and rich in flavor. The texture of the cheese is compact, slightly crumbly and creamy. The flavor is creamy, slightly tangy, and it tastes like sweet milk.
I’m so glad I bought this. It’s definitely worth the hefty price tag!
And with that, I’m signing off for the day. I may check in again this weekend, but if I don’t, I hope everyone enjoys a few days off!
What are you loving this week?